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Keto Cajun Chicken Meatballs - Spicy, Juicy, and Low-Carb Comfort Food

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Meatballs:
  • 1.5 pounds ground chicken (preferably 93% lean for better moisture)
  • 1 large egg
  • 1/3 cup blanched almond flour
  • 2 tablespoons finely chopped fresh parsley (optional)
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning (see blend below or use a clean, sugar-free mix)
  • 1/2 teaspoon smoked paprika (extra depth)
  • 1/2 teaspoon sea salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons avocado oil or olive oil (for searing or oiling the sheet pan)
  • Cajun Seasoning (DIY):
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper (reduce to 1/4 teaspoon for mild)
  • 1/2 teaspoon black pepper
  • For the Creamy Cajun Pan Sauce (Optional but recommended):
  • 1 tablespoon butter or ghee
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (or 1/2 cup full-fat coconut milk for dairy-free)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons grated Parmesan (omit for dairy-free)
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • To Serve: Cauliflower rice, zucchini noodles, or sauteed kale/spinach; extra parsley or green onions for garnish

Method
 

  1. Preheat and prep: Heat the oven to 400°F (205°C). Line a sheet pan with parchment, or get a large skillet ready for searing.
  2. Mix the seasoning: If making the DIY Cajun blend, stir all spices together in a small bowl.
  3. Build the meatball mixture: In a large bowl, add ground chicken, egg, almond flour, parsley, green onions, garlic, Cajun seasoning, smoked paprika, salt, and pepper. Mix gently with a fork or your hands until just combined. Do not overmix.
  4. Form the meatballs: Lightly oil your hands. Scoop and roll into 18–22 meatballs, about 1.5 inches each. Place on the prepared sheet pan, or set aside for skillet cooking.
  5. Choose your cooking method: Oven: Brush or spray meatballs with oil. Bake 14–18 minutes until cooked through (internal temp 165°F/74°C). Broil 1–2 minutes for color.
  6. Skillet: Heat 1–2 tablespoons oil over medium-high. Sear meatballs in batches, 3–4 minutes per side, until browned and cooked through.
  7. Air fryer: 390°F (200°C) for 10–12 minutes, shaking halfway, until 165°F inside.
  8. Make the creamy Cajun sauce (same pan if using skillet): Melt butter over medium heat. Add garlic and Cajun seasoning; cook 30 seconds until fragrant. Stir in chicken broth and simmer 2 minutes. Add cream, Dijon, and Parmesan; simmer gently 2–3 minutes to thicken. Finish with lemon juice. Season to taste.
  9. Coat and serve: Add cooked meatballs to the sauce, turning to coat. Serve over cauliflower rice or greens. Garnish with parsley or green onions.